WELCOME
We are pleased to welcome you to the website of Biotechnical Educational Centre Ljubljana. Whether you are interested in the fields of natural sciences (biotechnology, microbiology, biology etc), veterinary technology, food science, nutrition, nature protection, hospitality or tourism either as your future career or as further professional development, we hope you will find the information you are looking for.
Biotechnical Educational Centre Ljubljana encompasses all of the above mentioned programmes on the level of upper secondary education and higher vocational education for students and adult learners alike from all the regions around Slovenia. General upper secondary school is also part of the educational programme.
Our long and rich tradition of education, dating back to 1848, has not been based only on our outstanding performance, but also on our future-oriented learning and teaching because our aim is to provide our students with adequate knowledge and competencies for successful further studies and a future professional career. In that way students will be well-equipped to face the challenges of our rapidly changing environment and keep pace with fast evolving professional expertise. We firmly believe that the offered educational programmes will be in higher demand in the future.
By relying on innovative and contemporary curriculum our students and adult learners will acquire quality knowledge, abilities and skills. Moreover, students are provided with superb working conditions in our lecture rooms, classrooms, laboratories, workshops and sports halls in four school buildings, located on Ižanska Cesta, in Mestni Log and Prušnikova ulica in Ljubljana.
Together with our excellent teachers and lecturers we strive to encourage our students to develop their professional expertise and successfully complete their education.
Jasna Kržin Stepišnik MSc
Director
ABOUT US
Today, the Biotechnical Educational Centre Ljubljana represents one of the ten biggest educational centres in Slovenia.
Its nine secondary school and two further education programmes enable secondary and further education students as well as adult learners to gain not only general but also professional knowledge and competencies in the fields of veterinary practice, food technology and nutrition, biotechnology, nature protection, hospitality and tourism.
There are four units within the school centre:
General Upper Secondary School and Veterinary Technician School, School of Food Processing and Nature Protection, Vocational College, and Inter-Company Training Centre. The school centre provides in-company training for professional workers in companies, food and catering establishments. It also runs confectionary, bakery, cookery, veterinary and computer courses, as well as culinary workshops for children. The quality of education and performance is our main mission, which is why we provide our students and adult learners with the best educational conditions to achieve high-quality learning outcomes.
BIC Ljubljana has also been actively involved in international mobility programme. We have established a career centre that helps our students take the next step to further education or employment. We encourage our employees and provide them with continuing professional development and excellent working conditions. Special attention has been devoted to employees’ job satisfaction, and the centre has been awarded Family Friendly Enterprise Certificate. BIC Ljubljana actively participates in the local and wider community through numerous activities and various projects.
MOORE THAN SCHOOL
- The centre’s shop KRUHarije in CUKRnije offers confectionery and bakery products made in the centre’s own bakery.
- Since 2014, the Biotechnical Educational Centre Ljubljana has been running the Primula teashop located in the botanical garden.
- In 2015, we opened the first school veterinary clinic in Slovenia.
- Since November 2014, the school centre has been a part of the project Učilna okusov, the business premises located at the Ljubljana’s central Market that offers local produce and dishes typical of a particular region of the Slovenian countryside.
- In October 2015, BIC Ljubljana also opened the Culinary and Tourism Centre KULT316, which represents a unique and representative example of modern educational practice in hospitality, tourism, food technology and nutrition. The new premises enable further education and high school students to gain practical experience in a real-life learning environment, as the centre is open to the public. The Culinary and Tourism Centre KULT316 boasts a demonstration kitchen, a learning kitchen, a learning hotel room, a conference room, a wine cellar, an information point, a restaurant and a café.
- The first school microbrewery has been operating on our premises since 2016.
- The first school tourist agency has been operating on our premises since 2017.
- In 2019, we launched kulinaricna-dozivetja.eu, our new brand and website with recipes, blogs on culinary heritage and interesting facts about various regions from Pannonia to the Adriatic Sea.
- In 2020, we opened EcoHouse BIC Ljubljana, a wooden and almost zero energy school building for students in the nature conservation technician programme.
EDUCATIONAL PROGRAMMES
Short term tertiary education (2 years) Upon the successful completion of Vocational College (this programme), students are awarded the title of Food Technology and Nutrition Engineer.
EOK 5
Short term tertiary education (2 years) After successful completion of this programme, students are awarded the title of Hospitality and Tourism Manager
EOK 5
General upper-secondary education (4 years) The emphasis of General Upper Secondary School is primarily on natural sciences, such as biology, chemistry, biotechnology and microbiology.
EOK 4
Technical upper-secondary education (4 years)
EOK 4
Technical upper-secondary education (4 years)
EOK 4
Technical upper-secondary education (4 years)
EOK 4
Vocational-technical upper-secondary education (3 + 2years)
EOK 4
Vocational upper-secondary education (3 years)
EOK 4
Vocational upper-secondary education (3 years)
EOK 4
Vocational upper-secondary education (3 years)
EOK 4
Short-term vocational education - 2 years
EOK 3
MOST INNOVATIVE VET PROVIDER IN EUROPE
Ljubljana, 13 November 2020 – We are happy and proud to announce that BIC Ljubljana has been awarded VET Excellence Award! The European Commission nominated Biotechnical Education Centre Ljubljana as a finalist in a prestigious competition of excellence in vocational education and training.
For the excellence award in the category VET innovators award BIC Ljubljana presented numerus activities that we implement in different educational programmes. School microbrewery BIC Ljubljana that works in the frame of Centre of Culinary and Tourism KULT316 was presented in the special introductory video. Our students of food and nutrition program developed Newdels, wheat durum pasta with barley pomace, that result from the beer production process and end up as waste. In the final product, they represent as much as 18 percent of the final mass. With them, they won a bronze award at the Ecotrophelia 2019 competition and a silver award at the EIT Food Innovation international competition.
The »VET Innovators Award« aims to identify a European VET provider that has contributed to VET excellence through innovative practices. We competed in the European final against a consortium of vocational and technical schools from Finland.
MSc. Jasna Kržin Stepišnik, director of BIC Ljubljana
"I would like to thank all employees for the excellent work of each of you and for your contribution to the development and excellence of BIC Ljubljana. We are proud of our work and we are thrilled that this has been recognized also at European level. Our main mission is education and we will continue to strive to ensure that our students and adult learners enjoy excellent conditions for education."
You can watch the announcement of the winners on the YouTube clip starting at 1:17:50.
SKILLS SUMMIT 2020
Government of the Republic of Slovenia hosted the Skills Summit 2020: Skills strategies for a world in recovery as an interactive virtual meeting on 9 October. BIC Ljubljana participated as one of the ten biggest educational centres in Slovenia.
WATCH VIDEO
Top ten finalists of the international NASA HUNCH Culinary Challenge
Will NASA's astronauts in space be enjoying breakfast prepared according to Slovenian students’ recipe?
Ljubljana, 13. 3. 2024. Students from BIC Ljubljana, Vocational College, have been the only European school to make it into the top ten finalists of the international NASA HUNCH Culinary Challenge! The competition is organized by the American space agency NASA. Students from BIC Ljubljana prepared a barley porridge with dried pears, walnuts, and smoked tofu for the semi-final competition and earned their spot in the final, scheduled for April 17, 2024, at the Johnson Space Center in Houston, Texas. The winning team's dish will be included in astronauts' diets.
Anže Jarc and Mark Jeraj, students of Food Technology and Nutrition at BIC Ljubljana, Vocational College, under the mentorship of lecturer Katarina Smole, alongside Hana Wolf and Aljaž Ritmanič, students of Hospitality and Tourism, mentored by Andrej Molk, collectively form the team representing Biotechnical Educational Centre Ljubljana, Vocational College. This collaborative effort resulted in their submission of a barley porridge with dried pears, walnuts, and smoked tofu for NASA's astronautical competition.
SAVORY BREAKFAST CREATION CONTAINING AT LEAST ONE TYPE OF VEGETABLE
The theme of this year's competition organized by the American space agency NASA was the preparation of »Savory breakfast item that includes a vegetable.«
Katarina Smole, lecturer at BIC Ljubljana, Vocational College: »From the initial idea to the final calculation of the precise composition of the dish, two months have passed. We drew inspiration from the traditional Slovenian hot pot »ričet«. With our selection of ingredients (except tofu), we aimed to showcase Slovenian food quality (indigenous beans Phaseolus vulgaris L., dried wedge-shaped parts of Williams pears, Slovenian walnuts…). The result is a barley porridge with dried pears, walnuts, and smoked tofu. We are eager to see if it might travel to space!«
HIGH NUTRITIONAL DEMANDS FOR ASTRONAUT DIETS DID NOT DISCOURAGE THE TEAM
In addition to the theme, the competition organizer, the American space agency NASA, also provided dietary requirements that competitors had to meet with the composition of their dishes. Due to the unique microgravity environment in space, astronauts have numerous dietary restrictions.
Katarina Smole, lecturer at BIC Ljubljana, Vocational College: »In addition to a specified energy intake, we paid close attention to the intake of fats, particularly saturated fatty acids, dietary fiber, and salt. Each dietary requirement necessitated the selection of the right ingredient, which we approached with great precision. The choice of basic ingredients was exceptionally well-considered and focused on addressing astronauts' digestive challenges, significantly reduced salt intake, diminished taste and smell sensations, favorable technological preparation of dishes for the consumption in the microgravity environment… The guiding principles of the final recipe were: simplicity, nutritional suitability, quality, and good flavor. We prepared a barley porridge with smoked tofu, walnuts, and dried pears.«
BIC Ljubljana was given instructions by the organizer about which foodstuffs are not supposed to be used in the dish, such as raw meat, seafood, eggs, alcohol, etc. They also suggested avoiding the use of bread and bread products because they are technologically challenging to prepare for consumption in the microgravity environment.
SLOVENIA PROUDLY STANDS AS EUROPE’S SOLE REPRESENTATIVE IN HOUSTON
The competition was announced by the American space agency NASA and teams from around the world had a chance to apply. All competitors had to adhere to precise NASA requirements when preparing the recipes and dishes. Students from BIC Ljubljana prepared recipes and calculated nutritional values for two dishes in the first round of the competition: spelt pumpkin »štruklji« (rolled dumplings) with turkey and ricotta, and barley porridge with dried pears, walnuts, and smoked tofu. The barley porridge with dried pears, walnuts, and smoked tofu impressed the judges. At the beginning of this year, the BIC Ljubljana team ranked among the top 50 schools, representing one of four European countries in the semifinals. They are now attending the final competition in Houston on April 17, 2024, as the only European school because the other schools also competing are all from the USA.
SCHOOLS THAT ADVANCED TO THE FINAL ROUND OF THE COMPETITION
- Shakshuka Scramble – North East Technical - Arkansas
- Sweet Potato with Maple Bacon Hash- Ulster BOCES- New York
- Hearty Breakfast Skillet – North Side HS- Texas
- Gyren Bap- RCTC-Michigan
- Barley and Tofu Porridge- Biotechnical Education Center- Ljubljana, Slovenia
- Garden Frittata with Rosemary Sauce – Hickory HS – Virginia
- Seafood Rice Balls- Kent State- Ohio
- Chickpea and Veggie Scramble- Milton Hershey HS- Pennsylvania
- Spicy Turkey Hash – PCTI- New Jersey
- Egg and Potato Muffins- Maxwell HS- Georgia
COLLABORATION BETWEEN STUDENTS OF BOTH PROGRAMS, HOSPITALITY/TOURISM AND FOOD TECHNOLOGY/NUTRITION
In preparing the astronaut breakfast, the students had a significant advantage, primarily because they combined forces with mentors from both study programs at BIC Ljubljana, namely the Food Technology and Nutrition program (Anže Jarc and Mark Jeraj, mentored by Katarina Smole) and the Hospitality and Tourism program (Hana Wolf and Aljaž Ritmanič, mentored by Andrej Molk), which meant that the dish preparations were entrusted to experts in the fields of food technology and culinary arts.
Katarina Smole, lecturer at BIC Ljubljana, Vocational College: »This time, we have truly tested our culinary and nutritional skills, as well as our teamwork spirit. The research aspect of composing the dish was incredibly engaging. Using a computer and nutritional content calculation program to calculate nutritional values, we added basic ingredients into the pot. If the calculated content was too high, we adjusted the quantities accordingly, and so on. Even the most skilled chefs would find this to be an extraordinary challenge…«
The acreditaion for Erasmus+ program
We are happy to tell you that we have been successful in the European Commission's call for Erasmus accreditation in the field of vocational education and training for the period 2021-2027. We received accreditation because our international activities are of high quality and we effectively include experience from abroad in the development of BIC Ljubljana.
We look forward to further international challenges and cooperation!
Address & Contact
UNIT |
ADRESS |
TELEPHONE NUMBER |
|
---|---|---|---|
BIOTECHNICAL EDUCATIONAL CENTRE LJUBLJANA |
Ižanska cesta 10, 1000 Ljubljana |
+368 1 28 07 600 |
|
GENERAL UPPER SECONDARY SCHOOL
|
Cesta v Mestni log 47, 1000 Ljubljana | +368 1 28 03 700 | gvs@bic-lj.si |
SCHOOL OF FOOD PROCESSING AND NATURE PROTECTION |
Ižanska cesta 10, 1000 Ljubljana | +368 1 28 07 610 | zs@bic-lj.si |
VOCATIONAL COLLEGE |
Ižanska cesta 10, 1000 Ljubljana | +368 1 28 07 606 | vss@bic-lj.si |
INTER-COMPANY TRAINING CENTRE |
Ižanska cesta 10, 1000 Ljubljana | +368 1 28 07 609 | mic@bic-lj.s |
School Centre Organisation
Director of Biotechnical Educational Centre Ljubljana
Jasna Kržin Stepišnik MSc
Phone: +386 1 2807 602
E-mail: jasna.krzin-stepisnik@bic-lj.si
Headteacher of General Upper Secondary School and Veterinary Technician School
Marjana Mastinšek Šuštar
Phone: +386 1 2803 704
E-mail: marjana.mastinsek-sustar@bic-lj.si
Headteacher of School of Food Processing and Nature Protection
Tatjana Šček Prebil MSc
Phone: +386 1 2807 604
E-mail: tatjana.scek-prebil@bic-lj.si
Headteacher of Vocational College
Tjaša Vidrih MSc
Phone: +386 1 2807 603
E-mail: tjasa.vidrih@bic-lj.si
Head of INTER-COMPANY TRAINING CENTRE
Gregor Matos
Phone: +386 1 2807-629
E-mail: gregor.matos@bic-lj.si